3 – Fold over the cloth to cover and place in the fridge for 8 – 10 hours

4 – When it has reached the desired thickness, remove yogurt from cheese cloth and place into an airtight container. Stir to make creamy and uniform. If you feel that it is a little too thick, you can always reincorporate a tablespoon or two of the liquid that is left in the bowl. Discard leftover liquid or use for baking bread.

Almond Milk

Ingredients:

1 cup raw almonds

4 cups water + extra for blanching almonds

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Equipment:

Blender

Strainer

Bowl

Cheese cloth

Instructions:

1 – Blanch the almonds to peel: Bring 2 cups water to boil and drop whole almonds in for one minute. Remove from water and place it bowl of ice water to cool. The skins should now easily come off. Pop almonds out an discard skins.

2 – Place ingredients in a blender and turn onto low speed. Allow to combine for a minute and then increase speed slowly to high. Continue to blend for 2-3 minutes.

3 – Line strainer with cheese cloth and place in bowl. Pour liquid from blender. The liquid in the bowl is the milk; the leftover white “powder” in the cheesecloth is almond meal. You can either discard the leftover almond meal or use it to add fiber to baked goods.

About DelmarvaLife Staff

Each day we connect you with neighbors and local businesses in your community to help you live your best life, right here on Delmarva. Jimmy, Lisa, and Sean will bring you the latest happenings, neighborhood news, tips on how to save money, beauty advice, family focus, entertainment ideas, time savers, quick meal fixes…and so much more! We share your passion for living the best DelmarvaLife possible and look forward to bringing it all right to you.
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